Black sesame spaghettoni

PT20M

First published in 2017
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Ingredients

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Black sesame spaghettoni

  • 300g of spaghettoni pasta
  • 150g of black sesame seeds
  • 100g of red onion, finely chopped
  • 3 tbsp of grape vinegar
  • 30g of caster sugar
  • 30g of raisins
  • 1 tbsp of colatura di alici, (Italian fish sauce)
  • lemon zest, to season
  • salt, to season
1
To begin, cook the spaghettoni in salted boiling water for 8–10 minutes
2
Toast the sesame seeds in a dry frying pan until they begin to pop and smell nutty
  • 150g of black sesame seeds
3
Soften the onion in a saucepan with a little water. When soft, add the vinegar, sugar and a pinch of salt and braise on a low heat for 5–10 minutes, ensuring it doesn't stick
  • 100g of red onion, finely chopped
  • 3 tbsp of grape vinegar
  • 30g of caster sugar
  • salt, to season
4
Transfer to a blender and blend with the black sesame seeds (reserving a handful of the seeds for garnish) until smooth. Return to the pan and add the raisins and colatura di alici
  • 30g of raisins
  • 1 tbsp of colatura di alici, (Italian fish sauce)
5
Drain the pasta and transfer to the pan with the sauce. Mix well, add some lemon zest and serve with the toasted sesame seeds sprinkled over the top
First published in 2017
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